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Italian Christmas Cookies

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Italian Christmas Cookies
  • Prep 35 min
  • Total 2 hr 25 min
  • Servings 60
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Ricotta and lemon...because sometimes you need to shake tradition up a bit.
May 14, 2018

Ingredients

  • 1 pouch Betty Crocker™ sugar cookie mix
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, softened
  • 1/2 cup part-skim ricotta cheese
  • 2 teaspoons grated lemon peel
  • 2 teaspoons lemon juice
  • 1 egg

  • 2 cups icing sugar
  • 4 to 5 tablespoons lemon juice
  • Assorted holiday candy sprinkles

Steps

  • 1
    Heat oven to 350°F. In large bowl, stir Cookie ingredients until soft dough forms.
  • 2
    With floured hands, shape dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets. Bake 10 to 14 minutes or until edges are light golden brown. Cool 3 minutes; remove from baking sheets to cooling racks. Cool completely, about 20 minutes.
  • 3
    In small bowl, beat icing sugar and lemon juice until glaze is smooth and can be easily spread. Spread glaze over cookies; immediately top with candy sprinkles. Store tightly covered at room temperature.

Expert Tips

  • Tip 1
    Ricotta cookies with lemon are a traditional Italian Christmas dessert.
  • Tip 2
    For even baking, make sure the cookies are the same size and shape.

Nutrition Information

70 Calories, 2.5g Total Fat, 0g Protein, 12g Total Carbs, 8g Sugars

Nutrition Facts

Serving Size: 60 cookies
Calories
70
Total Fat
2.5g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
10mg
Sodium
40mg
Total Carbs
12g
Dietary Fiber
0g
Sugars
8g
Protein
0g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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